Lamb Stew

I've never followed a recipe for making Lamb or Beef Stew. I mean to say ... Stew is just one of those things that 'mum always made', and you flour some meat, brown it off, onions, chuck in the veg, stock, simmer, blah blah blah.


But yesterday, Katie was making dinner so she checked out a couple of Stew recipes for ideas. I have to say, it was the nicest stew I think I've ever eaten. It was still a basic, old-fashioned stew, but it was well seasoned, had some red wine, garlic, and a tin of tomatoes in it. Into the slow cooker it went, tempting me for the rest of day with the aroma.


I then made dumplings and chucked them in for the last half-hour or so.

Just like Mama used to make!

Oh boy, it was delicious.

Mashed potatoes and Stew.... there just aint much to beat it on a winter's day.

Dumplings recipe:

4oz/100g Self Raising flour

2oz/50g shredded suet

Salt and Pepper

(I doubled the recipe, and I was making it in the slow cooker, so it had been cooking for more than 2 hours)

• In a large baking bowl mix the flour with the suet and a pinch of salt. Add 3 tbsp cold water and stir. If the dough is dry add more water until you have a soft, slightly sticky dough.
• Divide the dough into 8 and shape into balls with floured hands. Leave to one side.
• After the stew has cooked for 2 hours, remove the lid, check the seasoning and add salt or pepper to taste, then add the dumplings, cover with the lid and cook for a further 20 minutes. Serve hot.